Borscht with beetroot

The fact is that borscht with beetroot can be cooked in different ways. And I especially like to cook it in posts. Then it turns out rich and very tasty. So, we put potatoes in boiling water – it is desirable that it be boiled. While it is cooking, we will chop for frying, and this is the main thing in borscht, onions, carrots and beets. By the way, a lot depends on sunflower oil. For this recipe, it should only be marketable, that is, fragrant. So, I don't cook vegetables for frying separately. First I put onions, a minute later – carrots, and then beets. I fry all this until I see that all the components are already cooked. And I add tomato to them. Usually, this is my special blank. In summer, I squash tomatoes and grind them, then closing them with lids. If you do not have such a tomato, then thicken the usual tomato juice before that, and put it in a frying pan.
By the way, while the vegetables are frying, we chop cabbage. My family loves it when it is thinly sliced. And also grate pepper. After we added tomato and sweet pepper to the vegetables, we simmer the roast for 5 minutes.
But now the potatoes are almost ripe, add cabbage to it, cook a little – because it is thinly sliced. When the cabbage is still a little hard, but it's almost ready, we put the mashed potatoes made in advance into the borscht – for the broth, and our fragrant roast. We cook borscht literally for 5 minutes. I like to add garlic chopped with dill and lavrushka – 2-3 leaves before switching off. Turn off the gas and let the borscht brew. By the way, instead of tomato, you can put any borscht dressing in borscht. However, the taste will be different.
And don't forget to put greens in a plate with steaming borscht!